Millionaire Gnocchi with Red Sauce, Herbed Ricotta, and Golden Crispies

Red Sauce

• 1 pound ground Italian sausage or meatless alternative
• 1–2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, minced
• 2 large cloves garlic, minced

one 28-ounce can crushed tomatoes

• 1 teaspoon dried oregano

salt and red pepper flakes to taste

Herbed Ricotta

• 6–8 ounces of ricotta cheese
• 1 small clove garlic, grated

zest and juice of 1 lemon

salt to taste

minced herbs to taste (chives, parsley, and/or thyme)

Gnocchi

two 16-ounce packages pre-cooked gnocchi

1. Brown the sausage: Heat a large skillet over high heat. Add the sausage; break apart until well-browned and fully cooked. Remove sausage from the pan. If you want you can drain off excess grease from the pan (I often keep it for extra flavor).
2. Simmer the sauce: Turn the heat down (so you don’t burn the garlic). Add the olive oil, onion, and garlic; sauté for a few minutes over medium low heat until fragrant. Add the tomatoes and oregano. Add sausage back in and simmer over low heat (think of it as a “lazy” simmer) for 30-45 minutes. Taste and season with salt and red pepper flakes.
3. Make the ricotta: While the sauce is simmering, mix the ricotta ingredients in a small dish. Taste and adjust as you like.
4. Cook the gnocchi: Cook gnocchi according to package directions (usually this involves a short boil). Add cooked gnocchi to the pan with the sauce. Bring to a low simmer to get the gnocchi and sauce bubbling and well-coated.
5. Serve: Serve hot gnocchi topped with a dollop of herbed ricotta and a generous sprinkling of golden crispies. ✨ Heck to the yes.